Chicken Thai Fried Rice
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 126.6
- Total Fat: 3.2 g
- Cholesterol: 45.2 mg
- Sodium: 1,118.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.1 g
- Protein: 12.2 g
View full nutritional breakdown of Chicken Thai Fried Rice calories by ingredient
Number of Servings: 7
Ingredients
-
8 Oz Chicken Breast, cooked
1 Tbsp Sesame Oil
1/2 C Onion, Chopped
1 Cup Carrots, diced
1 Cup Celery, Diced
1 Cup Red Bell Pepper, Sliced
1 Cup Zucchini, sliced
1 Cup Bean Sprouts
5 Tbsp Soy Sauce
2 Tbsp Fish Sauce
1 whole Egg
2 Egg White
1 Cup dry Basmati Rice
Directions
Dice chicken, and saute in a skillet sprayed with cooking spray. Season with soy sauce, red pepper flakes, and fish sauce as desired.
Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok get really hot. Add sesame oil and saute carrots and bell peppers for about 5 minutes. add celery and cook an additional 3-5 minutes. Add onions, scallion bean sprouts, zucchini, and garlic and hot pepper flakes; cook an additional 3-5. Add chicken and mix well.
Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes.
Serving Size: 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok get really hot. Add sesame oil and saute carrots and bell peppers for about 5 minutes. add celery and cook an additional 3-5 minutes. Add onions, scallion bean sprouts, zucchini, and garlic and hot pepper flakes; cook an additional 3-5. Add chicken and mix well.
Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes.
Serving Size: 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user 2DOGSANDACHICK.